Mint jam

To make this fragrant jam, you will need many, many mint leaves - half a kilogram. Go through the mint: the leaves must be torn off and put in a bowl (do not throw away the twigs and damaged leaves – they will still be useful to you), it is important to take only good leaves – fresh and without damage. Now you need to thoroughly rinse the prepared mint. For the time being, put the whole leaves in the refrigerator, put them in a container or just in a plastic bag.

Pour a liter of water into a saucepan and put it on the stove. Add 1 kg of sugar and, stirring, wait for it to dissolve. Then put the mint sprigs remaining after tearing off the leaves into the syrup, cover with a lid and bring the syrup to a boil. Don't forget to stir from time to time! After the syrup boils, cook it for another 5 minutes, but over low heat. Remove the syrup from the stove and leave it to infuse for 6 hours.

It's time to continue cooking the treats. Filter the cooled and infused syrup, add a kilogram of sugar again and bring to a boil. At this time, prepare the lemon: wash it, cut it into circles together with the peel and add it to the syrup. Cook for 5 minutes.

Now it's time to add mint leaves from the refrigerator. Thoroughly mix the resulting mixture, bring to a boil, then turn off the fire and leave the future jam to infuse overnight under the lid.

Strain the syrup in the morning, do not forget to squeeze the mint thoroughly, and bring it to a boil. Pour the mint jam into jars and roll up the lids. The delicacy is ready!

Do not throw away the remaining leaves soaked in syrup – they can be used for brewing tea.

If you want the jam to turn a rich green color, you can add food coloring to it during the cooking process. But I prefer not to do so, preferring naturalness.